Prep 10 mins
Cook 12 mins
This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple.
Make and share this Zucchini and Tuna Quesadillas recipe from Food.com.
- Brush each side of tortilla with a little bit of oil.
- In a large skillet, put one tortilla, oiled side down.
- Spread half pesto and one can of tuna on the tortilla.
- Sprinkle with half the zucchini and cover with 3 slices of cheese.
- Add salt and pepper, if wanted.
- Cover with another tortilla, oiled side up.
- Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
- Set aside and keep warm.
- Do the same with the remaining ingredients.
- When ready to serve, cut each quesadilla in 6 wedges.
I just enjoyed this for lunch and it was so good. I followed recipe exactly, except cut it down to serve two. I will be making this again. Thanks boomette for another great recipe. Made for 123 tag.
What a great idea! I cut the tuna in half as I felt it would be too much and thinly sliced the zucchini rather than grating. Made for a very nice lunch. Thanks Boomette!
Some lively flavors going on between the pepper jack and red pepper pesto - a really delicious lunch or snack. I used Ajvar (Roasted Red Pepper Spread) for the pesto and leftover cooked zucchini instead of grated. I used regular flour tortillas since I didn't have the pesto garlic type. Something totally different if you're having quesadilla burn-out!